Slow Cooker Chicken and Chickpea Stew
Slow Cooker Chicken and Chickpea Stew is a hearty meal in a bowl, full of chicken, chickpeas, veggies, and subtle Moroccan flavors.
Equipment
Ingredients
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 2 large carrots chopped (about 1 cup)
- 2 15- oz cans chickpeas rinsed and drained
- 1 14.5- oz can petite diced tomatoes
- 2 tablespoons lemon juice divided
- 1 quart 32 oz chicken or vegetable stock
- 1-3 teaspoons salt
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- 3 pounds boneless skinless chicken breasts or thighs, trimmed
- ½ cup chopped dried apricots
- 4 cups baby spinach
Instructions
- Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
- Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
- Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine.
- Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
- Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.
Notes
- Use chicken breasts, chicken thighs, or a combination of the two.
- Optional serving: cilantro, hot sauce, sliced green onion.
